Lemon Blueberry Pancakes
PREP TIME: 8 min
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COOK TIME: 12 min
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YIELD: 10 pancakes |
INGREDIENTS:
| 1 cup White Lily® Enriched Bleached Self-Rising Flour | 1 tbsp. Crisco® Pure Vegetable Oil |
| 2 tbsps. sugar | 2 tsps. grated lemon peel |
| 1 cup buttermilk | 1 tsp. lemon juice |
| 1 large egg | 3/4 cup fresh blueberries |
- 1 cup White Lily® Enriched Bleached Self-Rising Flour
- 2 tablespoons sugar
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon Crisco® Pure Vegetable Oil
- 2 teaspoons grated lemon peel
- 1 teaspoon lemon juice
- 3/4 cup fresh blueberries
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PREPARATION DIRECTIONS:
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1.
HEAT griddle. Combine flour and sugar in medium bowl.
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2.
COMBINE buttermilk, egg, oil, lemon peel and lemon juice in small bowl. Add to flour mixture, stirring just until blended (batter will be slightly lumpy). Gently fold in blueberries.
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3.
POUR 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles come to the surface and edges are slightly dry. Turn pancake and cook other side until golden brown.
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TIP
For thicker pancakes, use 3/4 cup buttermilk.
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TIP
Freezing Instructions - Cool pancakes completely. Place between layer of wax paper; freeze in aritight container up to 3 months. To reheat, microwave on HIGH for 30 seconds.
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